Sweetcorn, Chilli and Coriander Soup

Serves: 4 SmartPoints Per Serving: 0

Recipe details


Who needs the Chinese takeaway when you can whizz up this fabulous thick chowder in half an hour?


calorie controlled cooking spray

1 onion, chopped roughly

1 red chilli, cubed finely (reserve a few cubes to garnish)

900 ml vegetable stock

175 g cauliflower, chopped into small florets

600 g frozen sweetcorn, defrosted

a handful of fresh coriander, plus extra to garnish

salt and freshly ground black pepper


1. Heat a large non-stick saucepan and mist with the cooking spray. Cook the onion and chilli for 3–4 minutes, or until it begins to soften. Add the stock and bring to the boil. Add the cauliflower and simmer for 3 minutes, then add half the sweetcorn and bring back to a simmer. Cook for 2 minutes, or until just tender.

2. Add the coriander to the mix and whizz in a blender until smooth and creamy. Return the soup to the pan, stir in the remaining sweetcorn and season to taste. Keep warm or reheat if necessary. Ladle into bowls and serve immediately, topped with the reserved chilli and coriander.

A whole new you starts here
Find a meeting